I grew up with a cold kitchen floor and a warm pot that sat on the back burner. On nights like that I learned a simple rule. A good pot of soup steadies a busy day. This bowl takes that feeling and gives it a light spin that still tastes rich. We start with tender chicken and soft carrots and celery. Potatoes add body. Peas bring a bright pop. A silky broth ties it all together without heavy cream. The flavor lands like a hug. The texture feels smooth and cozy. The herbs lift every spoonful. It fits our plan for Low Calorie Soup Recipes and it tastes like real comfort. I like this on a weeknight when time runs short. The steps stay clear and quick. Leftovers pack well for lunch. Kids ask for seconds. Friends think we fussed and we smile. So call it Healthy Chicken Pot Pie Soup. File it under Chicken Soup Recipes and Healthy Soup Recipes. It checks the box for Low Calorie Recipes. When you want a Light Chicken Soup that still feels like home, this one delivers.
Table of Contents
- 1 Key Takeaways
- 2 Easy Healthy Chicken Pot Pie Soup Recipe
- 3 Ingredients for Healthy Chicken Pot Pie Soup
- 4 How to Make Healthy Chicken Pot Pie Soup
- 5 Tips for Making Healthy Chicken Pot Pie Soup
- 6 Making Healthy Chicken Pot Pie Soup Ahead of Time
- 7 Storing Leftover Healthy Chicken Pot Pie Soup
- 8 Try these soups next
- 9 Healthy Chicken Pot Pie Soup
- 10 Nutrition
1 Key Takeaways
Cold night. Warm bowl. I reach for this cozy soup and life slows down. The broth tastes light yet full. The chicken sits tender. The vegetables stay bright. I get comfort that still fits my plan.
You cook in one pot. You stir with ease. You serve six happy bowls with little fuss. The recipe welcomes swaps and leftovers. It loves weeknights.
Kathy at Simply Cooked Recipes shares this with calm pride. We keep flavor high and effort low. We keep waste low too. Low Calorie Soup Recipes guide the choices and the taste stays homey.
2 Easy Healthy Chicken Pot Pie Soup Recipe
Low Calorie Soup Recipes help me eat well and still feel full. Low Calorie Soup Recipes give me a clear path when I crave comfort. I pour the broth. I lift the spoon. I taste a clean balance of chicken and herbs. I get that classic pot pie vibe without a heavy crust.
I write this as Kathy for Simply Cooked Recipes and I speak from a small kitchen with a big appetite. The steps stay short. The tools stay simple. You get soft carrots and celery. You get peas that pop sweet. You get potatoes that thicken the body in a gentle way.
This bowl fits Chicken Soup Recipes and Healthy Soup Recipes and Low Calorie Recipes. Call it Healthy Chicken Pot Pie Soup for your board. When I want a Light Chicken Soup I choose this one. The steam fogs the window and the table feels friendly again.
3 Ingredients for Healthy Chicken Pot Pie Soup
Olive oil A small splash coats the pot and helps the onion and carrots soften and sweeten without sticking.
Onion One medium onion diced fine gives a mellow base that ties the broth to the chicken.
Celery Two ribs diced add clean snap and a quiet aroma that says classic soup night.
Carrots Two carrots diced bring color and gentle sweetness that rounds each spoonful.
Garlic Two cloves minced bloom fast in the warm oil and lift the whole pot.
Potatoes Two cups diced add body and a soft bite that makes the soup feel creamy without cream.
Dried thyme One teaspoon gives woodsy notes that play well with chicken and peas.
Dried parsley One teaspoon adds a green finish and a fresh smell that wakes the broth.
Salt and pepper A light hand early then a taste at the end keeps the flavor clean and bright.
Low sodium chicken broth Six cups make the base. The low sodium choice leaves room for balance.
Cooked chicken breast One and a half pounds shredded give lean protein and a tender chew.
Frozen peas One cup stirs in late and stays green and sweet.
Milk One cup dairy or unsweetened almond milk softens the edges and smooths the broth.
Cornstarch slurry Two tablespoons cornstarch mixed with two tablespoons water gives gentle thickening that holds the spoon.
Lemon juice One tablespoon at the end brightens the pot and keeps each bite lively.
4 How to Make Healthy Chicken Pot Pie Soup
Step one Warm the oil in a heavy pot over medium heat. Add onion celery and carrots. Stir until the vegetables soften and smell sweet.
Step two Add garlic thyme parsley salt and pepper. Stir for one minute to bloom the herbs and wake the pot.
Step three Add potatoes and broth. Bring to a gentle boil then lower the heat. Let it simmer until the potatoes turn tender.
Step four Stir in shredded chicken and peas. Keep the simmer soft so the chicken stays moist and the peas keep their color.
Step five Mix cornstarch with water then pour it in while you stir. Watch the broth look silky and cling to the spoon.
Step six Stir in milk and lemon juice. Taste and adjust salt until the flavor feels balanced and clean.
Step seven Rest the pot for five minutes. Ladle into warm bowls. Sit and enjoy the calm.
5 Tips for Making Healthy Chicken Pot Pie Soup
Use a wide pot so the vegetables cook even and quick. A wide base gives more contact and better browning which deepens flavor without extra fat.
Pick cooked chicken you like. I use shredded breast most nights. Rotisserie meat works great on busy days. Dice small for even bites and easy scooping.
For calorie smart soups a small cornstarch slurry beats heavy cream. Add it slow. Stop when the spoon shows a thin coat. The goal is body with a light feel which fits Low Calorie Soup Recipes.
6 Making Healthy Chicken Pot Pie Soup Ahead of Time
I cook the base on Sunday. I hold the milk and peas. I cool the pot then store it in the fridge. On the night I plan to serve I reheat the base to a slow simmer.
When the simmer looks steady I add the peas and the milk. The color stays bright and the texture stays smooth. The chicken keeps its tender bite and the broth keeps its clean taste.
This approach fits a lean soup dinners plan. It saves time on weeknights and keeps flavor fresh. It follows the spirit of Low Calorie Soup Recipes without stress.
7 Storing Leftover Healthy Chicken Pot Pie Soup
Cool the soup in shallow containers. Store in the fridge for four days. The flavors settle and feel even warmer on day two.
For longer storage freeze flat in zip bags. Label and date. Thaw in the fridge then warm on low heat and stir as it loosens. Add a splash of broth if the texture looks too thick.
This method suits calorie mindful meals. It limits waste and supports steady habits. It mirrors the calm idea behind Low Calorie Soup Recipes.
8 Try these soups next
9 Healthy Chicken Pot Pie Soup
Low Calorie Soup Recipes Healthy Chicken Pot Pie Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 celery ribs diced
- 2 carrots diced
- 2 cloves garlic minced
- 2 cups diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon black pepper
- 0.75 teaspoon salt
- 6 cups low sodium chicken broth
- 1.5 pounds cooked chicken breast shredded
- 1 cup frozen peas
- 1 cup milk or unsweetened almond milk
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Warm olive oil in a large pot over medium heat. Add onion celery and carrots. Cook until soft.
- Stir in garlic thyme parsley pepper and salt. Cook one minute to bloom the herbs.
- Add potatoes and broth. Bring to a gentle boil. Lower to a steady simmer. Cook until potatoes are tender.
- Stir in shredded chicken and peas. Return to a low simmer.
- Whisk cornstarch with water. Pour into the pot while you stir. Cook until the soup looks creamy and coats a spoon.
- Stir in milk and lemon juice. Taste and adjust salt.
- Let the soup rest for five minutes. Ladle into bowls and serve.
10 Nutrition
One serving brings lean protein and fiber with a gentle calorie count that sits well for lunch or dinner. The broth tastes rich yet stays light which helps with balance across the week.
Typical numbers per bowl show around two hundred eighty five calories with about twenty six grams protein and eight grams fat. Carbs land near thirty with fiber close to four.
Sodium stays moderate when you start with low sodium broth and finish with a light hand on the salt. I like a squeeze of lemon to sharpen flavor without more sodium.
Written by Kathy for Simply Cooked Recipes at https://www.simplycookedrecipes.com
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